Food

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w 1-696

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9 MILE

c.) 8 MILE

$ 299

hese sale prices effective March 2 thru March 15, 1998

EMPIRE
KOSHER

SPLIT
CHICKEN
BREAST

LB.

WHOLE /19 („
BEEF

BRISKETU

LB

5 TO 8 LB. AVERAGE

MA COHEN'S
HERRING

32 OZ.
JAR

ROMAINE
LETTUCE
HEARTS

D'ANJOU
14ARS

O

6 P 9 KG

LB.

SILHOUETTE WINDOW SHADINGS

There's only one
Silhouette, and there's
only one place to find it.

sx

Nothing comes close to the
magical beauty of Silhouette®
window shadings. Sheer fabric
facings filter light, soft fabric
vanes adjust for privacy. All in
an array of colors, glorious
fabrics and a choice
of vane sizes.
There's no other
window fashion
like it Come see
for yourself.

NO
ON

Free Installation • Free In-Home Service • Free Professional Measure At No Obligation

3/6
1998

124

21728 W. Eleven Mile Rd.
Harvard Row Mall
Southfield, MI 48076

COMPETITIVE PRICING &
EXPERT INSTALLATION

All other HUNTER DOUGLAS products
Luminette • Duettes
Vertical Blinds & Country Woods Blinds

Hours: Mon-Sat 10-5

352-8622

Rochester Hills

651-5009

MasterCard

yolk. Blend, scraping the sides of the
container occasionally. With the
machine running, slowly drizzle in the
olive oil.
Soak the saffron in the hot water
for 2 minutes. Stir the parmigiano-
reggiano and saffron-infused water
into the mayonnaise; season with salt
and pepper. Cover and refrigerate
until ready to use.
Place the chilled artichokes upright
on a serving platter, spreading the
leaves slightly open. Spoon (or pipe
with a pastry bag) the mayonnaise
between the leaves of the artichokes.
Sprinkle with the capers. Serves 8.

SAVORY PARMIGIANO
BISCOTTI
2-1/2 cups all-purpose flour
1 cup (4 ounces) grated parmigiano-
reggiano cheese
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
1/4 cup oil-packed sun-dried
tomatoes, coarsely chopped

LB

WASHINGTON

SPOT

I

n the last five years, Americans
have enjoyed more authentic
parmigiano-reggiano cheese
than ever before, proof that our
taste buds have come to demand the
real thing — a delicious cheese
steeped in tradition and passion.
Cookbook author and cooking
teacher, Pamela Sheldon Johns, has
recently written a cookbook called
Parmigiano which has some enticing
recipes using cheese in appetizers,
entrees, breads and even desserts.

APPLES

$829

K erry Q ua/will

PHYLLIS STEINBERG
Special to The Jewish News

JUMBO
JONAGOLD

ALL VARIETIES

Air

The Proof Of The Cheese
Is In The Cooking

BABY ARTICHOKES WITH
PARMIGIANO-REGGIANO
MAYONNAISE
8 baby artichokes
Parmigiano-Reggiano Mayonnaise

1/2 lemon
1 clove garlic,

peeled
1 tablespoon fresh lemon juice
1 egg yolk
1/2 cup extra virgin olive oil
3 tablespoons grated parmigiano-
reggiano
Salt and freshly ground white
pepper to taste
1/4 teaspoon saffron threads
(optional)
1 tablespoon very hot water
3 tablespoons capers, drained

To prepare the artichokes, trim the
tops.
Remove the coarse outer leaves.
Cut the base of the artichokes flat so
they will stand upright. Rub all cut
surfaces with the lemon.
Place in a large pot with 2 inches of
water. Squeeze the lemon half over the
artichokes and drop the lemon into
the water. Simmer, covered, for 10 to
12 minutes or until tender and the
leaves can be removed with gentle
pressure. Drain and refrigerate until
ready to serve.
To make the mayonnaise: With the
food processor (or blender) running,
drop in the garlic clove. When
minced, add the lemon juice and egg

Preheat the oven to 325 degrees. Line
a baking sheet with parchment paper.
In a large bowl, mix the flour,
parmigiano-reggiano, baking powder,
baking soda, and salt together.
In another bowl, beat the eggs until
pale in color. Stir in the sun-dried
tomatoes. Stir this mixture into the
dry ingredients to make a stiff dough.
Transfer to the prepared baking
sheet and form the dough into a long
log shape about 3 inches wide. Bake
for 30 minutes. Remove from the
oven to cool. Reduce the oven temper-
ature to 275 degrees.
Cut the log into 1/2-inch diagonal
slices. Put fresh parchment paper on
the baking sheet. Place the slices on
the baking sheet and bake for 20 min-
utes, or until lightly toasted. Transfer
to wire racks to cool. Store in airtight
containers. Makes two dozen.

PEPPERY PARMIGIANO BREAD
TWISTS
1 sheet thawed puff pastry
3/4 cup (3 ounces) finely grated
parmigiano-reggiano cheese
1 tablespoon freshly ground pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1 egg, beaten

Preheat the oven to 425 degrees. Line
a baking sheet with parchment paper.
Place the puff pastry sheet on a
CHEESE on page 126

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